1 1/2 large parsnips, peeled
1/2 cup all-purpose flour
1/2 small yellow onion, very finely chopped
1/2 teaspoon salt
1 egg, lightly beaten
2 Tablespoons olive oil
Freshly ground white pepper to taste
Bring a medium saucepan of lightly salted water to a boil. Add the parsnips
and simmer for
10-12 minutes, or until almost tender. Drain the parsnips very well,
pat dry with paper towels,
and coarsely grate into a large bowl. Add the flour, onion, salt and
white pepper and combine
well. Stir in the egg and mix until a thick batter forms. Lightly flour
your hands and form the
six 3-inch patties. Heat a large nonstick skillet over medium-low heat.
oil and parsnip pancakes. Cook slowly, turning them over when the bottom
is golden and crisp.
They will take about 4 to 5 minutes on each side.
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